PEPERONATA
(Serves: 4-6)
Ingredients:
1 lb sweet Gypsy peppers, sliced
1 lb red bell peppers, sliced
1 lb red onions, sliced
2 cloves garlic, minced
1/4 cup Beyond the Olive Tuscan Blend extra virgin olive oil
1 tsp dried oregano
Kosher salt and freshly ground pepper
Directions:
Heat olive oil on medium high heat in a large skillet. Add peppers, onions and garlic and sauté for about 10 minutes until peppers and onions are starting to soften. Add oregano and season with salt and pepper. Lower heat to medium and cook until pepper mixture is very soft (20-30 minutes).
Delicious on sausages or as a side dish.
LEMON GARLIC BROCCOLI
(Serves: 4)
Ingredient:
2 Tbsp Beyond the Olive Meyer Lemon FlavoredOlive Oil
2 cups broccoli florets
2 cloves garlic, chopped
1/2 cup water
Salt and pepper to taste
Parmigiano Reggiano shredded
Directions:
Heat olive oil in a saute pan at med-high heat. Add broccoli florets and garlic and saute for 2 minutes. Add water and cover for 2 minutes. Season with salt and pepper and serve with grated Parmesan.
Photo Source: Pillsbury.com
MIXED VEGETABLES WITH OLIO NUOVO
Ingredients:
1 large carrot, peeled
1 large red bell pepper
4 celery stalks
4 large scallions
1 large bulb fennel
1 large yellow bell pepper
8 large radishes
1/4 pound tiny French beans
1 cup Beyond the Olive Olio Nuovo(or BTO Tuscan Blend EVOO)
Sea salt
1/4 cup Beyond the Olive Raspberry Basil Wine Vinegar
1/4 cup freshly grated Parmigiano-Reggiano
Directions:
Cut all vegetables into fancy shapes. Blanch and refresh the green beans. Serve displayed in a basket with the condiments placed into smaller plates or bowls separately.
The simple joy of good "garlic paste" at the ready for all of your recipes.
Ingredients
2 heads fresh garlic - peeled
1 cup extra virgin olive oil
optional - herbs - thyme, rosemary, oregano
Preheat oven to 250F.
Place garlic cloves in an ovenproof dish and submerge in oil. Cloves must be covered by oil, or they will burn. Slow bake for 2 hours or until cloves are a light brown and can be squashed easily.
Store in an airtight mason jar for a month in the refrigerator
Makes 3-4 servings Roasting or grilling cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Stuffed with anchovies, nuts and cheese, this can be a light main course or a hearty side dish. Much easier than stuffed cabbage - lighter too! INGREDIENTS 1 medium head green cabbage (about 2 1/2 pounds) 1/2 cup Tuscan extra-virgin olive oil, plus more as needed Salt, as needed 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving 3 anchovy fillets, minced 2-3 garlic cloves, minced 1 teaspoon dried thyme leaves 1/2 teaspoon freshly ground black pepper, plus more as needed 1/3 cup chopped almonds or other nuts 1/2 cup chopped fresh dill, Italian parsley or cilantro PREPARATION...
Milk, cream and butter...been there, done that. This is mashed potato "the remix" with a lot of garlic, a splash of Beyond The Olive olive oil, a pinch of salt and water...trust us, the results are silky, savory and plain out Yummy! And Vegan! These taters' are anything but ordinary and will certainly add some interest to a dish most home cooks have programmed on repeat. This recipe is completely adaptable; we used Beyond the Olive Rosemary Olive Oil because we don't know any root vegetable that doesn't LOVE rosemary. If rosemary isn't your thing, we also recommend our Arroyo Blend which imparts a grassy, green flavor that practically screams "Spring has Sprung!" Ready...Set...Mash! 2 pounds yellow potatoes, like Yukon...
ROASTED VEGETABLES
(4 servings)
Ingredients:
1 zucchini
1 yellow squash
1 eggplant
1/2 cup cut carrots or baby carrots
1/2 a red onion
1/2 a bunch of asparagus
2 large tomatoes
Beyond the Olive Tuscan Blend extra Virgin Olive oil
Salt & Pepper
Balsamic vinegar (optional)
Directions:
A curry by definition is the amalgamation of various spices that add plenty of flavor. You may prefer Indian curries more than those from Sri Lanka or Japan, but the star here is the squash that works so well with all of the spices and the coconut cream that makes the texture sublime. We use beautiful in-season Kabocha squash. Get ready for a delicious dose of healthy beta-carotene which is converted into vitamin A (retinol) in our bodies. Pumpkin Curry 2 lbs pumpkin, Kabocha, acorn or butternut squash 2 tbsp olive oil 1 medium red onion finely sliced 1 large red pepper cut into strips 1/4 head of cauliflower cut into 1 inch pieces 2 green chillies sliced into thick...
